FOCUS
THE CHALLENGE
of Take Out Area restaurants face multiple hurdles in adjusting to new trend By Pam George
Salmon entree to go at Caffé Gelato. Photo by Jim Coarse
Y
ou would expect to find jumbo lump crab cakes at Banks’ Seafood Kitchen & Raw Bar, an upscale Wilmington Riverfront restaurant. Turkey meatballs in marinara sauce, however, might raise eyebrows. But those two dishes — along with fried chicken thighs — are on the new Banks’ Kitchen Commissary menu, which features fully cooked items to reheat at home. The program, which debuted the week before Christmas, also features sides, soups, desserts — even spice mixes. ► FEBRUARY 2021
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